Irishwitch
Silver Post Medal for All Time! 390 Posts I have no idea where I got this recipe, just found it on a piece of paper!
Total Time: 2 hours
Ingredients:
- 1 lb flour
- 1 tsp salt
- 1 1/2 Tbsp dry yeast
- 1 tsp sugar
- 1 cup warm milk
- 2 oz butter, melted
Steps:
- Sift the flour and salt into a bowl and leave in a warm place.
- Dissolve the yeast and sugar in warm milk.
- When it froths, then mix in the butter.
- Stir the liquid into the warm flour and beat well until smooth and elastic.
- Cover; place in a warm place for 50 minutes or until doubled.
- Place on a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
- Roll into a thick sausage shape. Using a sharp knife slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick.
- Shape each one into a round with straight sides.
- Put onto a greased baking sheet.
- Cover, use greased plastic wrap and put in a warm place for 30-40 minutes or until springy to the touch. Leave room for expansion.
- Warm and grease the bakestone lightly.
- Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath.
- Turn and cook the other side.
- Wrap in a cloth and keep warm if cooking in batches.
- To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
Note: A bakestone is an early griddle: a portable flat stone placed on or next to a fire to cook cakes of various kinds. It was usually oval and of slate or very fine micaceous flaggy sandstone ca.1.5-inch (3.8 cm) thick. Although stone became replaced with cast iron plate in the 19th century, its name remained unchanged.
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